My Analon Nonstick Pro pieces have been in use since I bought them at a department store back in '99. They look like the day I bought them. Most amazing nonstick I've ever owned. A little dot of dishsoap on a wet paper towel and I don't have to waste space in the dishwasher after cooking eggs and sausage. I also have both cast-iron pots made by AGA-Rayburn and cookware by Faulk Cuilinaire made of stainless-lined copper with cast-iron handles. Choosing the right pan for the job is understanding how they perform. The AGA cast iron casserole pans have a machined-flat bottom that brings things to a boil very quickly. The flat surface contact overcomes the slow thermal properties of cast iron in comparison to the Faulk copper cookware that isn't machined flat. Faulk's copper speed is best attained on an open-flame cooktop as their bottoms are not machined flat. So, if I bring a syrup to the hard-crack stage, it will take off faster with cast iron. But, it will also get burned/ruined faster because of thermal overshoot inherant to cast iron. While it takes longer to boil in the Faulk copper pan, it cools down or transitions much quicker because of the copper construction. Important when keeping something on the edge of scorching to get carmelization. Just not good when you are serving food banquet style as it cools down equally fast. Something that scorches easily, i.e. custards, sauces, might not burn as quickly with a slow heat-transfer of a cast iron pan. For eggs or cheese, I don't think you can beat Analon pro non-stick.

Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important.

coowaresnob1, lalitha and saltimbocca, how are you liking your pans now, half a year out? I'm not too familiar with nonstick, limited to shiny aluminum frypans, cheap but excellent heavy Tramontina stuff that holds up well, as long as I keep heat to medium. My current 3 year old pans still look and act new, no color change or major scratches. I've had no experience with nonstick saucepans, stainless steel nonstick, or any of the new ceramic coatings. I'm switching to induction next year and will need new cookware. I've been using Calphalon Tri-Ply steel for the last 12 years, and would like to go to lighter weight stuff. So I'm considering some nice heavy aluminum, but as you know, there's not a lot to choose from. I've looked at your lines, and am also interested in Mauviel M'stone, which has a non-PTFE ceramic coating similar to the Zwilling. Are they all buzz-free, or do some buzz at certain cooking levels? I'm told that my cast iron and carbon steel pans should be buzz-free, as will my one Demeyere piece, a very heavy Proline 11" skillet. I'm feeling pretty confident with frypans that I know what I need to fill in, but for saucepans I will be starting from scratch, and I'm really torn. As I said, I'd like to lighten up, and know that aluminum will be generally lighter than my old clad stuff, and should also provide nice quick but even heat, which is all good. I suspect it will perform better than clad stainless. But is that true? Will the Zwilling Spirit perform the same? I'll be needing a batterie of 2 saucepans, a saucier, a sauté pan and an 8 quart soup pot. I've no problem switching to soft spoons, whisks and such, and given the non-stick's easy cleaning, I'll happily switch to hand washing to preserve the finish. Finally, I'm very good about using cookware at the recommended heat setting. I've learned patience, and don't mind waiting for a pan to come to the right temperature. I'm not the only cook in the house (ok, I'm the only SERIOUS cook) and have no problem getting a couple of cheap skillets for my Dude and mother to abuse. They're used to certain pans being off-limits. :) So.... given all I've laid out, do you think I'd be happy for a long time with any of these cookware lines? I think so, but of course that's wishful thinking, based on not much fact. Your opinions and experiences are VERY welcome!

I just got a Martha Stewart enameled cast iron casserole - the 2.75 qt for I think $29? I'm in love with this pan. Heats evenly and well on the ol' portable induction. I might get the bigger one if I find it marked down. Browns things well without burning. Pans I think are needed depend on family size, how often you entertain and for how many. The venerable chicken skillet (12-14" heavy straight tall sides and a lid), egg pan (8" non-stick), chefs pan (10-12"), couple of 2-3 quart pans for veg, couple of small pans (1-4 cups) for cooking cereals, melting butter or reheating soups, one 6 quart pot(s) for making soup, chili, stock, pasta. A non-stick griddle. Maybe a 12" black steel frying pan, maybe a larger stock pot - like a 12 qt. Not criticizing johnlin, but I can't imagine what needs a 20 qt pot. Flotilla of lobsters? Tomato sauce for the jolly green giant? One of those things where you cook the pig head? Seriously, other than canning, what's it used for? I'm kinda agnostic about woks. Partly that's because they don't work well on my p.o.c. range. Brightens up Maybe I can get an iron one and use it on the induction.